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Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

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An Erratum to this article was published on 26 August 2017

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Abstract

The sensory, microbial, and bioactive quality changes of untreated (CTRL) and mild heat-treated (HT; 90 °C/45 s) smoothies were studied and modelled throughout storage (5, 15 and 25 °C). The overall acceptability was better preserved in HT samples being highly correlated (hierarchical clustering) with the flavour. The sensory quality data estimated smoothie shelf-life (CTRL/HT) of 18/55 (at 5 °C), 4.5/12 (at 15 °C) and 2.4/5.8 (at 25 °C) days. The yeast and mould growth rate was lower in HT compared to CTRL while a lag phase for mesophiles/psychrophiles was observed in HT-5/15 °C. HT and 5 °C storage stabilised the phenolic content. Ferric reducing antioxidant power reported the best correlation (R 2 = 0.94) with the studied bioactive compounds, followed by ABTS (R 2 = 0.81) while DPPH was the total antioxidant capacity method with the lowest adjustment (R 2 = 0.49). Conclusively, modelling was used to estimate the shelf-life of a smoothie based on quality retention after a short-time, high-temperature heat treatment that better preserved microbial and nutritional quality during storage.

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  • 26 August 2017

    An erratum to this article has been published.

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Acknowledgements

The financial support of this research was provided by the Ministerio Español de Economía y Competitividad MINECO (Projects AGL2013-48830-C2-1-R and AGL2013-48993-C2-1-R) and by FEDER funds. G.A. González-Tejedor thanks the Panamá Government for the scholarship to carry out his PhD Thesis. A. Garre (BES-2014-070946) is grateful to the MINECO for awarding him a pre-doctoral grant. We are also grateful to E. Esposito and N. Castillejo for their skilful technical assistance.

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Authors and Affiliations

  1. Food Safety and Preservation Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain

    Gerardo A. González-Tejedor, Alberto Garre & Pablo S. Fernández

  2. Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain

    Gerardo A. González-Tejedor, Ginés Benito Martínez-Hernández & Francisco Artés-Hernández

  3. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar, 30202, Cartagena, Murcia, Spain

    Ginés Benito Martínez-Hernández, Pablo S. Fernández & Francisco Artés-Hernández

  4. Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, Av. Dr. Fleming S/N, 30202, Cartagena, Murcia, Spain

    Alberto Garre & Jose A. Egea

Authors
  1. Gerardo A. González-Tejedor
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  2. Ginés Benito Martínez-Hernández
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  3. Alberto Garre
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  4. Jose A. Egea
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  5. Pablo S. Fernández
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  6. Francisco Artés-Hernández
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Corresponding author

Correspondence to Francisco Artés-Hernández.

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An erratum to this article is available at https://doi.org/10.1007/s11947-017-1984-2.

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González-Tejedor, G.A., Martínez-Hernández, G.B., Garre, A. et al. Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie. Food Bioprocess Technol 10, 1892–1904 (2017). https://doi.org/10.1007/s11947-017-1965-5

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  • DOI: https://doi.org/10.1007/s11947-017-1965-5

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